Description
This delicious Parmesan Beef Sausage Ditalini Soup is a hearty and comforting Italian-inspired dish featuring savory beef Italian sausage, tender ditalini pasta, fresh vegetables, and fragrant herbs simmered in a rich tomato and beef broth base. Perfect for a cozy meal, this soup combines the robust flavors of browned sausage, fresh spinach or kale, and melted Parmesan cheese for a satisfying experience.
Ingredients
Meat & Cheese
- 1 pound beef Italian sausage
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Vegetables
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry & Dry Ingredients
- 1 cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar or beef broth (for deglazing)
- 1 (14.5 oz) can crushed tomatoes
- 4 cups beef broth
Instructions
- Brown Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, carrots, and celery to the pot with the sausage drippings. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften.
- Add Aromatics and Deglaze: Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant. Pour in a splash of balsamic vinegar or 1/4 cup beef broth, scraping up browned bits from the pot bottom with a wooden spoon.
- Add Tomatoes and Broth: Stir in crushed tomatoes and remaining beef broth. Add the bay leaf. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes.
- Cook Pasta: Increase heat to medium-high and bring soup back to a rolling boil. Add ditalini pasta and cook 7-9 minutes, or until al dente.
- Add Sausage and Greens: Return browned sausage to the pot. Stir in fresh spinach or kale and cook 2-3 minutes until greens wilt.
- Finish Soup: Remove bay leaf. Stir in half a cup grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle hot soup into bowls. Garnish with additional Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
Notes
- Use fresh or frozen spinach or kale according to preference; fresh will wilt faster.
- Red pepper flakes are optional and can be adjusted for desired heat.
- For a richer flavor, use beef broth rather than water.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to avoid overcooking the pasta.
